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Slovakia is one of several traditional European wine producing countries that import more wine than it exports. It is an old tradition, dating back to Celtic as well as times. However, any historical tendency to grow grapes to overcome the geographic location. Slovakia is the Eastern European wine producing countries with the most northerly, and presses on the northern limits of grape growing, which is why the six wine regions are concentrated in the south of the border with Hungary.

Slovakia and wine are two inseparable concepts. And Slovakia can hardly imagine their country without a lot of vineyards. The first vine in Slovakia appeared in the 3rd century.wine its unique character, luxury goods with a strong appeal to the international market.

"Wine with a protected geographical indication" - made from grape varieties registered in the registered list has grown, produced and bottled in one of the wine regions of Slovakia, the highest yield per hectare was not exceeded the minimum quantity was 13 ° NM and it is an established product specification requirements . It may be the traditional term Regionalne vino if the grapes have reached 15 ° NM, did not exceed the maximum yield of 18,000 kg / ha, the wine is less than 8.5% alcohol, and meets the quality requirements.

Wine with a protected designation of origin "made from grapes varieties registered in the list of registered sales, produced and bottled in the same or close to wine regions in neighboring Slovakia, the highest yield per hectare is not exceeded, the minimum quantity is 16 ° NM, there is protection of origin or geographical indication. term Districtus Controllatus Slovakia, the symbol and the abbreviation "DSC can be used if the wine was certified.

• "quality wine", falling under the control of the Institute odrodové - one variety "(written in a variety of grape varieties registered in the list) or značkové" branded "(a mixture of two or more grape varieties and one variety is not registered or written list of grape varieties). Wine produced from grapes natural sugar content of at least 16 ° NM and did not exceed the maximum yield (18000 kg / ha) with no less than 9.5% alcohol. It can be chaptalised NM protein at 22 ° and 24 ° Nm of red. Wine meet the quality requirements established by the special procedures.
In specific circumstances, may be used in the following terms:
• Mladé víno "green wine" must be bottled before the harvest year. It allows the wine to the circulation from the first Monday in November.
• Archívne víno "Archive Wine" - matured for at least three years post-harvest wine made from grapes.
• Panenská beauty "first fruits" - the production of the grapes came from the first vineyard. The first crop is to be the third or fourth year after planting.

"Liqueur Wine"


The sugar content of instruction
• suché - "Dry" If the sugar content of not more than 4 grams per liter, or 9 grams per liter, provided that the total acidity expressed as grams of tartaric acid per liter is not more than 2 grams below the residual sugar.
• polosuché "medium dry" - If the sugar content exceeds the maximum set, no more, but less than 12 grams per liter, or 18 grams per liter, provided that the total acidity expressed as grams of tartaric acid per liter is not more than 10 grams below the residual sugar .
• polosladké "Medium / Medium-sweet - if its sugar content is greater than the maximum set up, but no more than 45 grams per liter.
• sladké "Sweet" - if its sugar content is not less than 45 grams per liter.
"Sparkling wine is a product which is obtained by first or second alcoholic fermentation of fresh grapes, grape must and wine. An excess pressure due to carbon dioxide, is not less than 300 kPa (3 bar) at a temperature of 20 ° C in closed containers when they are opened, releases carbon dioxide derived exclusively from fermentation. For the preparation of the cuvées intended for their total alcoholic strength may not be less than 8.5% by volume.
"The quality sparkling wine" as the sparkling wine. The excess pressure of not less than 350 kPa (3.5 bar), their preparation for the cuvée a total alcoholic strength may not be less than 9 percent.